Restaurant Assistant General Manager-Peter Luger Steakhouse (Caesars Palace LV)

The Assistant General Restaurant Manager assists the Restaurant General Manager with the overall activities of the restaurant operations, including prep and service.

• Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.

• Establishes and administers training programs within the restaurant, including new employee orientation.

• Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.

• Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum-hours.

• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.

• Monitors appearance of all foods and communicates deviations from standard to Chef on Duty.

• Act immediately on all customer complaints to ensure that corrections are made when possible.

• Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant General Manager or Director of Food & Beverage.

• Monitors work Food Cashiers to ensure that established policies and procedures are being followed.

• Oversees all follow-ups work to ensure no-recurrence of cashier errors; work closely with Business Office and Internal Audit to ensure compliance with established procedures.

• Counsels, guides and instructs assigned personnel in the proper performance of their duties.  

• Prepares and coordinates the periodical performance reviews of assigned personnel.

• Recommend changes including hiring, promotion, demotion and release of personnel; recommend wage and salary adjustments for personnel within established guidelines.

• Interview potential employees who have been recommended by Personnel.

• Must be 21 years of age or older   

• Work requires effective communication in English, both verbal and written form in a professional manner.
• Previous work in a high caliber chef driven property.
• Work in a high-volume establishment with the highest standards and food and beverage knowledge.
• Work requires ability to compile, compute, and analyze pertinent data needed for reports.
• Work requires flexibility to work various shifts.
• Work requires knowledge of computer programs including Word, Excel, Windows, LMS.
• Nevada Food Handler’s Certification
• Nevada Alcohol Awareness Certification
• Nevada Non-gaming (Sheriff’s) Certification

ADDITIONAL REQUIREMENTS

• Fast paced environment, multiple tasks to be handled under time constraint. 
• Must be able to handle heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner